in Recipes

Spelt yeast dumplings

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Ingredients for 2 servings:

  • 140 g spelt flour type 630
  • 5 g fresh yeast
  • 50 ml milk
  • 1 pinch(s) of sugar
  • ½ tsp salt

Instructions

Working time approx. 15 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Alternative to white flour dumplings

Gently warm the milk and dissolve the yeast and sugar in it. Mix the flour with the salt and slowly add the yeast mixture. Stir until the dough pulls away from the bowl. Add another tablespoon of flour if necessary. Cover the dough and let it rise in a warm place until it has doubled in size. Knead the dough again and form an oblong dumpling. Bring plenty of water to a boil, add salt, and let the dumpling rest for about 25-30 minutes, turning it occasionally. Remove the finished dumpling, slice it, and serve. Here it was enjoyed with Szeged goulash. Note: Leftovers can be frozen or simply toasted in a little butter.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Spelt yeast dumplings

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